Creamy Homemade Butterscotch Pie Recipe for Sweet Smiles

Butterscotch lovers will absolutely adore this homemade pie that combines rich, caramel-like flavors with a silky smooth texture.

Smooth caramel notes dance across your palate with each delightful bite.

Sweet memories of grandma’s kitchen start brewing the moment you smell this delectable dessert.

Layers of decadent filling nestle perfectly inside a flaky, golden crust that crumbles delicately.

Creamy butterscotch ingredients meld together with surprising ease, creating a dessert that looks complicated but comes together effortlessly.

Simple techniques guarantee a spectacular result that will impress anyone who takes a forkful.

Prepare to become the ultimate dessert hero at your next gathering.

You can totally nail this recipe and become a butterscotch pie champion.

Homemade Butterscotch Pie Rich and Velvety Classic Dessert

• Master Rich Flavor Complexity: Dive into a dessert that blends deep butterscotch richness with a silky smooth meringue topping, creating a multi-layered taste experience that feels like a culinary adventure.
• Craft a Showstopping Dessert: This homemade pie transforms basic ingredients into an impressive centerpiece that will wow guests and make you feel like a professional pastry chef with its intricate yet achievable technique.
• Customize with Personal Flair: The recipe offers flexibility to adjust meringue toasting and sweetness levels, allowing bakers to add their unique touch and make the dessert truly their own special creation.
• Enjoy Classic Comfort: Indulge in a traditional pie that connects you with nostalgic baking memories, bringing warmth and comfort through its classic butterscotch and meringue combination.

Ingredients to Prepare Homemade Butterscotch Pie

• All-Purpose Flour: The base for creating a tender and flaky pie crust.
• Sugar: Adds a subtle sweetness to the crust.
• Salt: Enhances the overall flavor of the pie crust.
• Cold Butter: Provides richness and helps create a flaky texture in the crust.
• Cold Water: Helps bind the ingredients and form the dough.

• Brown Sugar: Creates the signature butterscotch flavor and adds deep caramel notes.
• Flour: Helps thicken the filling and provide structure.
• Eggs, Egg Yolks: Act as a binding agent and contribute to the creamy texture of the filling.
• Milk: Adds smoothness and helps create a rich filling.
• Vanilla Extract: Enhances the overall flavor profile of the butterscotch.
• Butter: Adds richness and depth to the filling.

• Egg Whites: The primary component that creates the light and fluffy meringue topping.
• Sugar: Provides sweetness and helps stabilize the meringue.
• Cream of Tartar: Helps stabilize the egg whites and create a more consistent meringue texture.

Stepwise Guide to Make Butterscotch Pie

Step 1: Prepare Pie Crust Dough

Grab a mixing bowl and toss in flour, sugar, and salt. Mix these dry ingredients until they’re friends.

Drop in cold butter cubes and use a pastry cutter to break them down into crumbly bits. Drizzle cold water gradually, mixing until the dough comes together like a soft, cohesive ball.

Wrap this dough in plastic and send it to chill in the refrigerator for about an hour.

Step 2: Create Luscious Butterscotch Filling

• Brown sugar
• Flour
• Eggs
• Egg yolks
• Milk

Whisk these ingredients until they form a silky smooth mixture.

In a heavy pan, melt additional brown sugar until it turns a gorgeous golden color. Splash in a bit of hot water and keep stirring.

Slowly pour in the egg-milk mixture, cooking and stirring until the filling transforms into a thick, creamy consistency. Once off the heat, stir in vanilla extract and butter for extra richness.

Step 3: Blind Bake The Crust

Preheat the oven to a toasty 425°F. Roll out the chilled dough on a floured surface until it’s thin and elegant.

Gently drape the dough into a pie plate. Line the crust with parchment paper and sprinkle in pie weights.

Bake for 15-20 minutes until the edges look golden and crisp.

Step 4: Assemble And Bake The Pie

Lower the oven temperature to 350°F.

Pour the butterscotch filling into the pre-baked crust. Return the pie to the oven and bake for another 15-20 minutes.

Let the pie cool completely.

Step 5: Whip Up Dreamy Meringue

Set up a double boiler by filling a pot with water and placing a bowl on top.

Combine meringue ingredients in the bowl. Whisk consistently, warming the mixture until it reaches 160°F.

Transfer to a mixer and whip on medium-high speed until soft, billowy peaks form.

Step 6: Finish With Fabulous Meringue

Spread the fluffy meringue across the cooled pie, creating beautiful swirls and peaks.

For an extra touch, use a kitchen torch to lightly brown the meringue’s surface. Each bite will be a magical journey of butterscotch bliss!

Tips to Perfect Homemade Butterscotch Pie Every Time

• Chill the pie dough thoroughly to ensure a flaky, tender crust that doesn't shrink during baking.
• Use room temperature ingredients for the filling to prevent lumps and achieve a smooth, creamy texture.
• Constantly whisk the sugar and egg mixture while cooking to prevent scorching and create a silky butterscotch base.
• Toast the meringue carefully with a kitchen torch for a professional touch, watching closely to avoid burning.
• Allow the pie to cool completely before serving to help the filling set and develop a rich, deep butterscotch flavor.

Flavor Swaps to Change Up Butterscotch Pie

• Gluten-Free Butterscotch Pie: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains the rich butterscotch flavor.
• Vegan Butterscotch Delight: Swap eggs and milk with coconut milk, use vegan butter, and replace egg whites with aquafaba for a plant-based meringue topping.
• Low-Sugar Butterscotch Option: Substitute brown sugar with monk fruit sweetener or stevia to reduce overall sugar content while preserving the classic butterscotch taste.
• Dairy-Free Butterscotch Variation: Use almond milk or oat milk instead of dairy milk, and replace butter with coconut oil for a lactose-free alternative that still delivers creamy richness.

Pairings That Complement Butterscotch Pie

• Rich espresso with caramel undertones perfectly mirrors the butterscotch's deep, sweet notes, creating a harmonious flavor symphony that enhances the pie's creamy texture.
• Velvety vanilla provides a cool contrast to the warm, rich butterscotch, cutting through the sweetness while adding a luxurious creamy layer to each bite.
• Crunchy, nutty pecans add delightful texture and earthy depth, complementing the butterscotch's caramelized sweetness and providing a delicious textural counterpoint to the smooth pie.

Storage Guidelines for Butterscotch Pie

• Refrigerate: Store pie covered with plastic wrap or aluminum foil in the refrigerator for up to 3-4 days. Keep meringue surface intact to prevent weeping or separation.
• Freeze Whole Pie: Wrap tightly in plastic wrap and aluminum foil, placing in a freezer-safe container. Freeze for maximum 1-2 months. Thaw overnight in refrigerator before serving.
• Slice Storage: Individually wrap pie slices in plastic wrap or place in airtight containers. Refrigerate for convenient single-serving portions that last 2-3 days.
• Reheating: Warm refrigerated pie slices in oven at 325°F for 10-15 minutes. Avoid microwave to maintain crisp crust and prevent meringue from becoming soggy. Allow pie to reach room temperature before serving for best flavor and texture.

FAQs

• What makes the crust flaky and tender?

Cold butter is the secret. When you cut cold butter into the flour mixture, it creates small, unmelted butter pieces that steam during baking, resulting in a light, flaky texture.

• How do I know when the butterscotch filling is properly cooked?

The filling is ready when it thickens and coats the back of a spoon. It should have a smooth, pudding-like consistency that doesn’t run when you tilt the pan.

• Why is it important to heat the meringue ingredients to 160°F?

Heating to 160°F ensures food safety by killing potential bacteria in the egg whites. This step also helps stabilize the meringue, creating a smoother, more glossy topping.

Creamy Homemade Butterscotch Pie Recipe

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4.9 from 35 reviews

• Total Time: 1 hour 50 minutes
• Yield: 8 1x

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Description

Homemade butterscotch pie delights dessert enthusiasts with its rich, caramel-like flavor. Silky custard nestled in a flaky crust promises a sweet indulgence you’ll savor to the last delectable bite.

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Ingredients

Scale 1x2x3x

• 1 1/4 cups (158 g) all-purpose flour
• 1/2 cup (113 g) unsalted butter (cold and cubed)
• 1 cup (220 g) brown sugar
• 1 1/4 cups (296 ml) whole milk
• 4 large egg whites
• 2 large egg yolks
• 1 large egg
• 1 cup (200 g) granulated sugar
• 1/2 cup (113 g) cold water
• 1 tbsp all-purpose flour
• 1 tbsp salted butter
• 2 tsps vanilla extract
• 1 tsp pure vanilla extract
• 2 tsps orange extract
• 1 tsp granulated sugar
• 1/2 tsp cream of tartar
• 1/2 tsp salt
• 1/2 tsp fine sea salt
• 1 pinch fine sea salt

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Instructions

1. In a mixing bowl, blend flour, sugar, and salt to create a uniform dry mixture.
2. Introduce cold butter cubes and use a pastry cutter to break down butter until the mixture resembles coarse crumbs.
3. Gradually add cold water, mixing until the dough coheres into a compact ball.
4. Wrap the dough in plastic and refrigerate for 50 minutes to rest and firm up.
5. Create the filling by whisking brown sugar, flour, eggs, and milk until smooth and free of lumps.
6. Caramelize remaining brown sugar in a heavy pan over medium heat until it transforms to a rich golden color.
7. Add hot water to the caramelized sugar, stirring continuously to prevent burning.
8. Gradually incorporate the egg-milk mixture, cooking and stirring until the filling thickens to a pudding-like consistency.
9. Remove from heat and fold in vanilla extract and butter for enhanced flavor.
10. Preheat oven to 425°F (220°C) and prepare a pie plate.
11. Roll out chilled dough on a floured surface to 1/4-inch thickness and carefully transfer to pie plate.
12. Line crust with parchment paper, add pie weights, and blind bake for 15-20 minutes until lightly golden.
13. Reduce oven temperature to 350°F (175°C).
14. Pour prepared filling into pre-baked crust and bake for an additional 15-20 minutes.
15. Create meringue by heating egg whites, sugar, and cream of tartar in a double boiler to 160°F (71°C).
16. Transfer heated mixture to mixer and whip on medium-high speed until stiff, glossy peaks form.
17. Spread meringue over cooled pie, creating decorative peaks and swirls.
18. Optional: Use a kitchen torch to lightly brown the meringue’s surface for added visual appeal.

Notes

• Customize the pie crust by substituting some flour with almond or coconut flour for a gluten-free alternative.
• Ensure butter is ice-cold when making the crust to achieve a flakier, more tender texture.
• Control the sweetness by adjusting brown sugar quantities according to personal preference.
• Use a digital thermometer for precise temperature monitoring during sugar and meringue preparation to prevent burning or undermixing.

• Prep Time: 1 hour 10 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 263 kcal
• Sugar: 32 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 115 mg